Chocolate Coconut Oil Covered Bananas

Another yummy, but not so low-carb, way to get coconut oil into your tummy!  This one comes from My Cultured Palate.  

Chocolate Coconut Oil Covered Bananas

• 5 bananas, cut in half
• 2 cups coconut oil, at room temperature
• 4 Tbsp raw honey
• 2 tsp vanilla
• 1/2 tsp sea salt 
• 1/2 tsp cinnamon 
• 1 cup cocoa powder
• wooden sticks

1. Mix the coconut oil, honey and vanilla together. 

2. Blend in the remaining ingredients – sea salt, cinnamon and cocoa powder

3. Blend until light and fluffy – an immersion blender works well.

4. Skewer each banana half with a wooden stick.

5. Dip each banana half in the chocolate mixture rotating to cover.

6. Place each dipped banana on a parchment paper lined cookie sheet.

7. Freeze for about 3 minutes to harden the chocolate.

8. Continue to dip and freeze bananas to reach the desired thickness of chocolate. Three times is pretty good.

9. After the chocolate is the desired consistency, place in the refrigerator or freeze – remember, coconut oil liquefies at about 75F so it is important to keep them cool!

10. After dipping is complete, pour any extra chocolate into a parchment paper lined dish and refrigerate until firm – this makes delicious chocolate candy!